his Rustic Braised Sausages with Cabbage, Apples & Creamy Dill Cucumber Sauce is the kind of soul-warming dish that feels like a hug in food form. Inspired by Central and Eastern European countryside meals, this recipe combines juicy pork sausages with savory-sweet cabbage, tart apples, and aromatic herbs. Braised slowly in white wine, it’s served with a cooling and tangy cucumber-dill sour cream sauce that beautifully balances the richness of the main dish.
If you love traditional flavors, comforting textures, and something a little different, this rustic plate may just become a cool-weather favorite.
Preparation & Cooking Time
-
Prep Time: 15 minutes
-
Cook Time: 45 minutes
-
Total Time: 1 hour
Servings
Serves 4
Cuisine
Rustic Central/Eastern European
Ingredients
For the Braised Sausages with Cabbage and Apples
-
2 tablespoons olive oil
-
2–3 garlic cloves, minced
-
1 sprig fresh rosemary (or 1 tsp dried)
-
450 g (1 lb) pork sausages (uncooked, preferably coarse-ground or bratwurst style)
-
1 medium onion, thinly sliced
-
450 g cabbage, shredded (green or Savoy)
-
2 cloves garlic, minced (added to cabbage)
-
2 sour apples (like Granny Smith), peeled and thinly sliced
-
Salt, to taste
-
1 teaspoon smoked paprika
-
¼ teaspoon nutmeg
-
1 cup dry white wine
For the Creamy Dill Cucumber Sauce
-
1 cup sour cream
-
1 small cucumber, grated or finely chopped
-
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
-
Salt, to taste
-
½ teaspoon dried garlic (or 1 small clove fresh garlic, minced)
-
1 teaspoon mustard (Dijon or spicy brown)
-
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Brown the Sausages
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and rosemary, cooking just until fragrant (about 30 seconds). Add the sausages and brown them on all sides, about 6–8 minutes total. Remove sausages and set aside.
2. Sauté the Onions and Cabbage
In the same skillet, add sliced onion. Cook until soft and slightly caramelized, about 5–7 minutes. Add the shredded cabbage and additional minced garlic. Sauté until the cabbage begins to wilt and soften, about 5 more minutes.
3. Add Apples and Spices
Stir in the thinly sliced apples. Sprinkle with salt, smoked paprika, and nutmeg. Mix well so the spices coat the vegetables evenly.
4. Deglaze with Wine and Simmer
Pour in the white wine to deglaze the pan, scraping up any browned bits. Nestle the browned sausages back into the pan. Cover and reduce heat to low. Simmer gently for 30 minutes, turning sausages occasionally.
5. Make the Dill Cucumber Sauce
While the dish is simmering, mix together the sour cream, cucumber, dill, salt, dried garlic, and mustard in a bowl. Taste and adjust salt or dill to preference. Chill until ready to serve.
6. Garnish and Serve
After 30 minutes, uncover the skillet. The sausages should be juicy, the cabbage and apples meltingly tender, and the pan juices slightly thickened. Sprinkle with fresh parsley. Serve hot with a generous spoonful of the chilled cucumber-dill sauce on the side.
Nutritional Info (per serving, est.)
-
Calories: 530
-
Protein: 20 g
-
Fat: 38 g
-
Carbohydrates: 25 g
-
Fiber: 5 g
-
Sugars: 10 g
-
Sodium: Moderate to high depending on sausage used
Recipe Origins and Influence
This recipe echoes the heartiness of German bratwurst mit kraut, the sweet-savory cabbage-apple pairings of Polish and Austrian kitchens, and the creamy accompaniments often seen in Hungarian or Romanian cuisine. While it isn’t a traditional dish per se, the flavor profiles are deeply rooted in old-world cooking styles that honor simplicity and seasonal ingredients.
Why You’ll Love This Recipe
-
Hearty and filling—a full meal in one pan
-
Perfect balance of flavors—savory meat, sweet-tart apples, tangy cream sauce
-
Great for fall or winter—warm, comforting, and satisfying
-
Versatile—can be served with mashed potatoes, crusty bread, or even rice
-
Easy to scale—make it for two or double it for guests
Health Benefits
-
Cabbage is full of fiber, vitamin C, and antioxidants
-
Apples add natural sweetness without added sugar
-
Garlic and rosemary are both anti-inflammatory and support heart health
-
Sour cream and cucumber aid digestion when combined with rich proteins
Serving Suggestions
-
Pair with mashed or roasted potatoes
-
Serve over spaetzle, egg noodles, or buttery rice
-
Accompany with rye bread or dark sourdough to mop up juices
-
Add a crisp green salad on the side for freshness
-
Include pickled vegetables (e.g., beets or cucumbers) as a traditional complement
Cooking Tips
-
Don’t rush the simmering—the flavors meld beautifully over time
-
Choose sausages with coarse texture for more flavor and juiciness
-
Add caraway seeds to the cabbage for an even more traditional touch
-
Use a mix of olive oil and butter for extra richness
-
Deglaze with apple cider or beer if you don’t have wine
Recipe Variations
-
Make it spicy with hot paprika or chili flakes
-
Use turkey or chicken sausages for a lighter option
-
Add potatoes directly to the pan for a one-pot stew
-
Try Greek yogurt in the sauce for more tang
-
Turn it into a bake by transferring everything into a dish, topping with breadcrumbs and cheese, and baking for 15 minutes
Conclusion
This rustic dish is a delicious harmony of savory sausage, caramelized vegetables, tart fruit, and creamy herbs. Each bite is deeply flavorful yet balanced, hearty but not heavy. Whether you’re making this for a cozy family dinner or a rustic fall gathering, Braised Sausages with Cabbage and Apples served with Creamy Dill Cucumber Sauce will feel like a warm welcome to your table.
Frequently Asked Questions
1. Can I use another type of sausage?
Yes, any fresh uncooked sausage—chicken, turkey, or even veggie sausage—will work.
2. What’s the best apple variety for this dish?
Use tart apples like Granny Smith or Braeburn for contrast.
3. Can I use red cabbage instead of green?
Yes, but note that red cabbage will give the dish a purple tint and a slightly different flavor.
4. Can this be made ahead?
Yes! It’s even better the next day. Store in the fridge and reheat gently.
5. Is it freezer-friendly?
Yes—freeze in an airtight container for up to 2 months.
6. What if I don’t have wine?
Substitute with apple cider, chicken broth, or a splash of apple juice and vinegar.
7. Can I make the sauce ahead of time?
Absolutely—prepare it up to a day ahead and keep chilled.
8. What kind of mustard is best?
Dijon adds tang, while spicy brown adds bite. Use what you prefer.
9. Can I skip the apples?
You can, but the apples add a wonderful contrast. Try substituting with pears.
10. What wine pairs with this meal?
Serve with the same dry white wine you used for cooking—Riesling, Grüner Veltliner, or Pinot Blanc are excellent choices.